8 to 10 medium yellow summer squash or zucchini or combination, sliced into rounds (3 cups)
3 carrots, grated
1 1/2 c. fresh mushrooms, sliced
1 bag Pepperidge Farm stuffing mix
1 can mushroom soup
1 lg. container sour cream
1 stick butter, melted
1 c. boiling water or chicken broth

Prepare stuffing mix per package directions with butter and water or chicken broth. Press half of mixture onto bottom of 13 x 9 inch casserole.

Steam or microwave vegetables for about two minutes. Mix vegetables with soup and sour cream and pour into casserole.

Top with remaining stuffing mix and bake 35-40 minutes in a preheated 350°F oven.